Chocolate Chip Pumpkin Bread

Course Bread, Breakfast, brunch, Dessert

Cuisine American

Keyword chocolate-chip-pumpkin-bread, pumpkin-bread-recipe

Prep Time 10

Cook Time 1

Cooling time 2

Total Time 3 10

Servings servings (2 loaves)

Calories 443kcal

Preheat oven to 350°F. Spray two nonstick 9 X 5 loaf pans with baking spray or line with parchment paper. Set aside. (You can also use two 8 x 4 inch pans)
In a large mixing bowl, use an electric mixer to cream together butter, granulated sugar and brown sugar until light beige in color and fully combined.
To the bowl add eggs one at a time beating well after each addition. Add pumpkin, oil and vanilla beating until thoroughly combined.
In a separate medium bowl, use a whisk to sift together flour, pumpkin pie spice, baking powder, baking soda and salt.
Lower the speed of the mixer and gradually add sifted dry ingredients to the wet ingredients mixing until combined. Add 1 3/4 cups chocolate chips. Fold into the batter by hand until evenly distributed.
Divide batter between loaf pans. Sprinkle tops evenly with reserved chocolate chips.
Bake for 50-60 minutes or until a cake tester inserted into the center comes back clean. (Check at 40 minutes and lay foil on top to prevent over browning, if needed)
Cool in the pans for 20 minutes then remove to a cooling rack to cool completely.
Store chilled in an airtight container for up to 4 days or cool, wrap and freeze for up to 3 months.